Gaeng Paar (jungle Curry) Recipe
Authentic Chiang Mai spicy RED CURRY (no coconut milk) simmered with assorted vegetables sliced finger roots, and Thai basil
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Ingredients
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Curry Ingredients
Method
Cooking Instructions
- 1
Prepare the Base
In a large pot, heat the vegetable oil over medium heat. Add the red curry paste and stir-fry for about 2 minutes until fragrant.
- 2
Add Vegetables
Add the sliced fingerroot, Thai eggplants, green beans, and bamboo shoots to the pot. Stir well to coat the vegetables with the curry paste.
- 3
Simmer the Curry
Pour in the vegetable broth or water, and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes, or until the vegetables are tender.
- 4
Season the Curry
Stir in the fish sauce and sugar. Adjust seasoning to taste, adding more fish sauce or sugar as needed.
- 5
Finish with Thai Basil
Remove the pot from heat and stir in the Thai basil leaves just before serving.
